Food & Drink

Tiki Tech #4 – Halekulani Cocktail

Folks, it’s bourbon

We’ll keep this one short & sweet today.

Last week’s recipe, while a favorite, featured a lot of ingredients that don’t necessarily provide a lot of utility. I knew going into this series that there would be a bit of a barrier of entry to a lot of readers in terms of the various rums needed, so for this weekend’s drink, we’re turning to the five-tool player of every STP reader’s bar, the perennial all-star, #1 in your hearts and minds: bourbon.

Is bourbon a tiki spirit? Bourbon is whatever you want it to be.

The Halekulani Cocktail was created in the 1930’s at the House Without a Key, the hotel bar for the Halekulani Hotel. If you’ve been on the fence about getting into tiki drinks, this one right here is the gateway. The bourbon perfectly complements the sweet & sours of the juices, and don’t skip the angostura (I’ve learned the past 2 months to never skip the angostura).


(Adapted from the indispensable Cocktail Party & Smuggler’s Cove)

1-1/2 ounces bourbon*
1/2 ounces lemon juice
1/2 ounces orange juice**
1/2 ounces pineapple juice
1/4 ounce simple syrup***
1/2 teaspoon grenadine
1 dash angostura bitters

Add all ingredients to a cocktail shaker with ice. Shake until well combined, pour into an old-fashioned glass.

*I’ve made this with rye and it works just as well
**Cocktail Party says lime juice, but Smuggler’s Cove uses orange. I prefer orange unless you want the tangier lime flavor
***The recipe actually calls for demerara syrup, which is simple syrup made with brown sugar (and we give you a recipe here). It adds more complexity and I suggest using it, but simple syrup works in a pinch. You can also omit the syrup all together if you’d like.


We take to the seas with our daily ration


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